A complete illustrated volume of home-cooking lessons and recipes

The Culinary Institute of America is the place where many of America's leading chefs have learned and refined their cooking skills, and its methods are widely revered as the gold standard among culinary insiders around the world.

Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete – and completely approachable – illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA's extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions an extensive color photographs that clearly explain both what to do and how to do it.

Perfect for practicing skills and building a repertoire, the book's 200 stylish recipes are delicious and easy to make, from Beef Satay with Peanut Sauce to Roast Chicken with Pan Gravy, from Shrimp in Chili Sauce to Pasta Primavera with Basil Cream Sauce, French Style Peas, and more.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

"The nation's most influential training school for professional cooks." Time

"This superbly organized, stripped-down offspring of the CIA's New Professional Chef has the no-nonsense tone that results when dozens of teachers collaborate on a serious project....this makes an ideal book for committed starting cooks, as well as culinary over-achievers who occasionally need reminding of the basics." Publishers Weekly

"While some of these are closer to comfort food than haute cuisine, the book ultimately emphasizes technique and more sophisticated recipes and will therefore appeal only to ambitious home cooks." Library Journal

With nearly 200 approachable recipes from the kitchens of The Culinary Institute of America, this book is a complete illustrated package of home-cooking lessons and recipes for all to read and use. Coverage includes hundreds of step-by-step techniques and finished dishes photographed in a home kitchen environment.

Generously illustrated with 250 beautiful full-color photographs of techniques and finished dishes, Cooking at Home with The Culinary Institute of America is a complete package of home-cooking lessons and recipes that home cooks can use to master the art of cooking in their own kitchens.

The Culinary Institute ofAmerica (Hyde Park, NY, and St. Helena, CA) was founded in 1946. Known as the Harvard of cooking schools and credited with having "changed the way Americans eat" by the James Beard Foundation, the CIA has trained tens of thousands of culinary professionals.